Vegan Pumpkin Bread with Streusel Topping
Fluffy and moist vegan pumpkin bread with a buttery sweet, crumbly cinnamon streusel topping.
Servings: 10 slices
1 loaf pan
- 1 cup pumpkin puree
- ½ cup sun butter
- ¾ cup JUST Egg
- 1 cup cane sugar
- ¼ cup coconut sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups bread flour
- 1 ½ teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 3 tablespoon vegan butter
- 3 tablespoon flour
- 2 tablespoon sugar any variety
- ½ teaspoon pumpkin pie spice
Preheat oven to 450 degrees. Line a loaf pan with parchment paper.
Add all the wet ingredients to a mixing bowl. Mix until smooth.
Add the dry ingredients in, mix until silky smooth - but do not over mix.
Pour the batter into the loaf pan.
Prepare the streusel topping in the used mixing bowl for ease. Add the ingredients and using your hands, blend the ingredients together, forming small clumps of sugar, butter and flour with spice. Crumble the streusel over top the batter in the loaf pan.
Bake for 20 minutes at 450 degrees. Then reduce heat to 350 and bake for another 20-40 minutes. See notes.
Baking time: You can use a toothpick test if you are unfamiliar with how long your oven needs to bake a loaf this size.
I generally like to bake at 450 for 20 minutes, then 350 for 30 minutes, then I turn off my oven and let the loaf sit in the warm oven for about ten minutes before pulling it out to fully cool on the counter.
Calories: 324kcal | Carbohydrates: 52g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 271mg | Potassium: 153mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3982IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg